Cookie dough makes me feel like a messy girl with pigtails, beaters, and a big grin – all over again! I love cupcake batter, but cookie dough is in a class of its own. Sadly, it’s probably not the safest idea for me to down gobs of raw cookie dough containing raw egg in my pregnant state.

The good news is that making cookie dough that is egg-free and totally safe to eat is incredibly easy. Because you aren’t going to be baking the cookie dough, you don’t need to worry at all about getting proportions just right, sifting, or the order of incorporating ingredients into the dough. You just dump all the ingredients in a bowl, mix, and you’re done.

What to Do With Raw Cookie Dough

There are countless things to do with raw cookie dough. Some ideas are:

i know this is from like 4 years ago……….. But………….. you know the flour is the reason people get sick not the raw eggs(in commercial cookie dough…home baked with farm fresh(non pasteurized) eggs is a different topic)

I’ve made eggless cookie dough before! I made a batch and rolled it into balls and froze them as a treat for my boyfriend. I’m totally going to make some homemade cookie dough ice cream this summer, ice cream maker or no.

i just tried this tonight and it was sooo good!! i just found out i’m pregnant and still don’t know what to eat/what not to eat, but i had a taste for cookie dough and i tried this egg free kind and it’s super wicked good!!!

ok so this recipe is great and all but did i do something wrong? did it say add one TABLESPOON od TEASPOON of vanilla extract cuz i used a tablespoon and all i could tatse was vanilla someone help me……..!

it makes a whole lot of cookies i made 35 with lots of cookie dough left. But I reccomend not putting in a table spoon of vanilla but put tablespoons of milk and don’t put your chocolate chips in until the butter is not so warm otherwise your choco chips will melt in. I added much more milk and it helped alot. And you will notice that when you eat it it might be a little sweet but just leave it in the fridge overnight and its amazing, enjoy!

I use pasteurized egg whites, thus eliminating the problem and worry of using raw eggs. I always use them and rarely buy whole eggs anymore. No need. I couldn’t give up eating raw dough. And our grandson loves chocolate cookie dough better than the cookies and he loves to lick the beaters when I’m baking a cake. Using the pasteurized eggs is also better for another reason, no cholesterol.

I plan to try this recipe to make cookie dough truffles too. Chocolate chip cookie dough with a chocolate coating topped with chocolate sprinkles. Macadamia cookie dough coated with white chocolate and topped with chopped mac nuts. Peanut butter cookie dough with a chocolate coating and topped with chopped peanuts. Have you ever added peanut butter? If so how much for one whole batch? This is for a cookie exchange. I will put two of each on dessert size plates.

Update: My cookie dough truffles turned out delicious and elegant looking. My husband couldn’t stop eating them! Good thing I packaged all that I needed for my cookie exchange before he came home. They make an easy and beautiful gift when put into foil cups. Using a 1 1/2 T scoop, I was able to get approx. 38 balls per batch.

My son is allergic to egg and nut. I make cupcakes and cookies egg-less all the time. Really it isn’t difficult and still taste yummy! Occasionally the consistency is off slightly. Often times, like for cookies, I use 1 tablespoon applesauce per egg and works like a charm! :)

Mmm this sounds so delicious. I plan on making cookie dough truffles. So grateful that you put this recipe on here, I’ve been searching like crazy to find one NOT measured in the metric system. Just wondering, what would happen if I used salted butter? And would it make a difference if milk chocolate covered the cookie dough (with salted butter)?

I’ve made the cookie truffles in the past, and the cookie dough will be just fine for those. A few notes about it, though:

1. The milk chocolate you’re talking about using may or may not be too sweet for these. The cookie dough is quite sweet and can be eaten on its own, so I recommend a bittersweet or darker chocolate to offset that a bit. (You won’t even notice how dark the chocolate its, but I would bet you would notice how sweet the milk chocolate is.)

2. Make sure the cookie dough is cool enough to be rolled into balls and dipped in chocolate, or bits of your cookie dough ball will break off during dipping. Sticking the dough in the fridge is usually good enough for me, but if you roll it into balls and stick those in the freezer on a baking sheet covered in wax paper, they should dip like a dream. Make sure your chocolate isn’t too hot, or it’ll be a gooey mess. Microwaving in 20 second bursts until it’s nearly, but not entirely melted will be good enough (just stir until the rest of the chocolate lumps are fully melted), and it should still be warm enough to dip in without getting all over you and your kitchen.

3. You can change up this recipe and mix-ins for the truffles especially–I’ve made the dough with irish cream substituted for the milk, added peanut butter for peanut buttery cookies, added mint extract for a more mint chocolate chip taste, and all of them have been a hit. I bet Kahlua would be great instead of milk, cocoa powder would go in nicely with the dough, or any other kind of special mix-in to get just the taste you like. Good luck with them!

Americans are a bunch of nutcases for freaking out over raw egss (and cheeses made of raw milk). I’m 45 and I’ve had raw eggs since I was a baby: mixed in the potatoe puree, in chocolate mousse, in rice pudding, cookie dough or cake batter, … even when I was pregnant. So does everyone else here in Belgium, France, Italy, … Oh, perhaps we are the bunch of nutcases… but we do have great food, and are healthy! Only once had food poisoning in my life, and that was in Thailand.

HeiI’m from Denmark, so i know cups and that. But… Whatelet means C and T? I normaly use a cooking converter, so i can make all the nice recipes you have:-)I looove cookie dough, and right know i have vacation so, it is the perfect time to make ice creme:-)

This looks amazing! At a baby shower someone had served cookie dough brownies which were to die for. I never asked them for the recipe, so I am excited to use this one. Basically bake brownies and then spread cookie dough on top. Thanks so much!

I Just made this because I’ve been craving cookie dough but am worried about eating raw eggs, It turned out delicious for the first time but was way too sweet even using bitter chocolate chips so I just added more milk to the recipe (Probably about 25ml) but other than that it’s great!

Wow just made this and it was delicious. I was nervous since I never really make anything from scratch but was craving sweets. I am so glad I found this. Thank you so much. I love cookie dough ice cream.. Yumm

Is this pretty spreadable after it is made? I want to make brownies covered in a layer of cookie dough, but a lot of the cookie dough recipes that I find on the cookie dough brownie instructions have bad reviews :( Too bland, too sweet, or too grainy.

OMG!!! This is sooo good! I love how this is safe to eat because a lot of people love to eat the raw dough, including me!!!!!! Although, if I had one critique it would be too much salt, but overall fantastic!

1. You can make this vegan by using coconut spread instead of butter (Earth Balance is really good) and rice, soy or nut milk instead of dairy milk.

2. Use coconut or almond flour instead of wheat flour. This will give the same end result but without the “bad” raw taste.

3. Use a simple chocolate truffle recipe (8 oz. semi-sweet dark chocolate melted in 1/2 C heavy cream with 1/4 C butter, stirred off heat until smooth then cooled) to make small balls, then coat with a layer of the cookie dough, then dip in melted chocolate. You could do multiple dips in different kinds of chocolate if you were going to give these as gifts.

4. The cake filling idea is inspired! Back in my catering days this would’ve made us a fortune (I’m in Manhattan), and the way I’d do this is as follows:

a. Fill a spring-form pan the same size as your cake layers with the cookie dough b. Freeze until firm c. Brush the bottom layer with a liqueur (Bailey’s Irish Cream, Kahlua, Godiva, etc.) (Optional – this just keeps the cake moist and adds flavour. You can use juice instead, or leave it out.) d. Pop the dough out and line up your cake and dough layers evenly e. Brush the top layer with the same or a complementary liqueur f. Drizzle the cake with a simple glaze (1/4 C melted butter, 2 C powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla) g. Drizzle the cake with melted chocolate

Delish! I halved the recipe, mixed and matched sugars (ran out of brown) and subbed half of the butter for applesauce. Yum. Still dangerous with pure sugar, butter and flour but delish. Wondering if anyone has tried different no-calorie sweeteners?

I tried this, and I am sorry, but it turned out horrid. I prefer the version with more calories to the goo that came out of this. Sorry, but I don’t recommend this, I rather eat some more calories with the real recipe.

Hi! I’m new around here, but definitely looking forward to exploring. Are you using American cups? Haven’t researched your sight to find out where you are. I can do conversions myself, but including grams in your recipes would be convenient for all us international folk. I’m going to try your Ultimate Vanilla Cupcake paired with this cookie dough recipe today!

I have always frozen my flour as soon as I walk in the door from the store. I have had a fear that if any bugs had gotten in during shipping, they could multiply and spread into all my dry goods in the pantry. Once the flour has frozen for a week,I refill a canister that has been run through the dishwasher first, and the left over flour is poured into a one gallon sterilized jar. I use a canister set, and even though the flour canister has a snug lid, I just don’t want to have to throw out all the food I have stocked up on, due to flour bugs brought in from the store.

Now I am wondering, and say I have no knowledge, but I am wondering two things… 1. If you freeze something first, like the flour, if it could kill the e-coli. 2. Then if it hasn’t killed it, IF it was inffected, would the baking process bake it out of the flour?

I’m wondering if people that know science, could answer this question? If flour does have e-coli, does the freezing process kill the germs to prevent you from becoming infected if you eat the raw dough?

Quartered the recipe. Used white whole wheat flour. Eliminated salt. Used 2T soy milk (all I had). Mixed everything except butter. Swapped butter for peanut butter, adding in about 1 tsp at a time by knife until the dough held together.

…you do realise that nobody uses egg when making cookies anyway, right? If you put egg into a cookie recipe, it becomes a cake!!!!! The reason you’re not supposed to eat raw cookie dough is because the raw FLOUR can cause diarrhea.

THE GOOD: If you are pregnant or just concerned about food poisoning, you can simply “roast” the flour ahead of time. Yes, this makes the recipe longer, but you gain peace of mind (especially if pregnant or sharing with young children or the elderly). Also, roasted flour tastes better.

“ROASTING” FLOUR: Preheat the oven to 160°C (320°F). Spread the flour evenly on a rimmed cookie sheet and put in the oven to toast for 20 minutes, until fragrant, stirring the flour around every 5 minutes or so. (It may become lightly golden in places, but it should not change color overall.) Remove from the oven and let cool completely on the cookie sheet. This will take about an hour; you can toast the flour in advance and keep it in a jar.http://chocolateandzucchini.com/archives/2010/04/squeeze_cookies_a_roasted_flour_experiment.php

ugh ugh ugh seriously, roll this dough into a cylinder in cling film, put it in the fridge then cut it up into 1cm thick discs and bake them for like 15 mins until theyre golden at 180c. without choc chips theyre actually really good cookies. trust me.

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Delish! If you love cookie dough but don’t want to deal with the risk of raw eggs, this is a perfect alternamtive. Only took about 5-10 minutes to make and is a delicious snack. Thanks for the recipe! :D